Title of article
Inulin as texture modifier in dairy products
Author/Authors
D. Meyer، نويسنده , , S. Bayarri، نويسنده , , A. Tarrega، نويسنده , , E. Costell، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2011
Pages
10
From page
1881
To page
1890
Abstract
In this review we will describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas. The effects of inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of the food system will be described for liquid, semi-solid and solid dairy products.
Keywords
dairy , Texture , Fat replacement , Rheology , Inulin
Journal title
Food Hydrocolloids
Serial Year
2011
Journal title
Food Hydrocolloids
Record number
979418
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